Chicken Cacciatore with Fusilli
Savor the comforting flavors of rustic Italian cuisine with this hearty Chicken Cacciatore with Fusilli recipe. Succulent, golden-browned chicken thighs are slow-simmered in a vibrant tomato-based sauce enriched with aromatic garlic, tender bell peppers, and a splash of dry white wine for depth. Infused with fragrant herbs like oregano, thyme, and fresh basil, the sauce clings perfectly to al dente fusilli pasta for a truly satisfying bite. Finished with a sprinkle of Parmesan and a touch of fresh parsley, this one-pot wonder is a delicious harmony of rich, savory, and herbaceous notes. Ideal for a cozy family dinner or entertaining guests, this classic chicken cacciatore offers gourmet flavors with approachable, easy-to-follow steps.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 2 Bell peppers (diced, any color)
- 4 cloves Garlic (minced)
- 0.5 teaspoons Crushed red pepper flakes
- 2 cans Canned diced tomatoes (14-ounce can)
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 0.5 cups Dry white wine
- 1 teaspoons Dried oregano
- 1 teaspoons Dried thyme
- 2 tablespoons Fresh basil leaves (chopped)
- 16 ounces Fusilli pasta (dry)
- 0.5 cups Grated Parmesan cheese (for serving)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Saute the diced onion and bell peppers for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly, to deepen its flavor.
Pour in the white wine and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the diced tomatoes, chicken broth, oregano, thyme, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and reduce the heat to low. Let simmer for 40 minutes, occasionally spooning sauce over the chicken.
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
Stir chopped fresh basil leaves into the chicken cacciatore sauce during the last 5 minutes of cooking.
Serve the chicken and sauce over a bed of fusilli pasta. Sprinkle with grated Parmesan cheese and garnish with fresh parsley. Enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
